Gluten-Free Mint Chocolate Wafer Cookies
Do you miss Girl Scout Thin Mint cookies? These cookies are the gluten-free answer to that crunchy minty goodness! The dough can be made ahead of time and stored in the freezer.
Makes: 30Hands-on: 40 minutesTotal: 2 hours 40 minutesDifficulty: Medium
- 1 cup sugar
- 12 Tbsp. butter, softened
- 1 large egg
- 1 tsp. vanilla extract
- 2 tsp. peppermint extract, divided
- 1 cup brown rice flour
- 1⁄2 cup arrowroot starch
- 3⁄4 cup cocoa powder
- 1⁄4 tsp. salt
- 1 tsp. xanthan gum
- 12 oz. semisweet chocolate morsels
- In a large bowl, cream together the sugar and butter. Beat in the egg, vanilla extract, and 1 1⁄2 teaspoons peppermint extract.
- In a smaller bowl, whisk together the brown rice flour, arrowroot starch, cocoa powder, salt, and xanthan gum. Stir the dry ingredients into the sugar-and-butter mixture. Combine until the batter is very thick and can be formed into a large ball of dough.
- Divide the dough into two smaller balls and place each ball on a 12-inch sheet of plastic wrap. Using the plastic wrap to keep the dough from sticking to your hands, shape each ball into a 10-inch log. Cover each log completely with plastic wrap and place in the refrigerator for at least 1 hour.
- Heat oven to 350°F. Line 2 baking sheets with parchment paper. Slice each log of dough into 15 slices. Place 1 inch apart on the baking sheets.
- Bake for 15 to 18 minutes, until the edges of the cookies appear to be dry. These cookies do not spread or change their shape.
- Allow cookies to cool for at least 15 minutes on the baking sheets before moving to a cooling rack. The cookies will easily crumble if moved immediately from the baking sheets. After 15 to 20 minutes, place cookies on a cooling rack. Allow to cool completely.
- In a microwave-safe glass bowl, melt 12-ounces chocolate morsels using a microwave for 20 seconds at a time, until fully melted. Stir chocolate each time its heated. Stir in 1⁄2 teaspoon peppermint extract.
- Set a wire cooling rack over a baking sheet Dip cookies one at a time into the melted chocolate and remove with a fork to the cooling rack. Cool until chocolate is hardened.